Meatless Monday : Black Eyed Pea Chili (Vegan and Glutenfree)

Black Eyed Pea Chili is a hearty vegan and glutenfree chili recipe using beans, seasonal vegetables, and flavorful spices. It’s also known as ‘Lobia Masala’ in India and is quite popular among vegetarian options.
Hi Everyone, hope you had a nice weekend and for all of us in America, hope you had a fun Thanksgiving with family and lots of food. I surely had a lot of fun as my birthday also fell in the Thanksgiving week, so last week started with an extra festive mood at our home and was filled with lots of love, laughter, family-friends visits and tons of food especially cakes. I don’t know about you, but we are definitely in mood for real light food or you can say an almost detox kind of stuff….so for today’s menu we were initially thinking juices/tea but we finally agreed upon a hot-n-hearty bowl of chili and since it’s Meatless Monday, it’s a perfect pair.

Black-Eyed-Pea-Chili‘Black Eyed Pea’ is fairly easy to cook and the good part is that just like other beans, you do get them as raw bean form or cooked can and sometimes I’ve even come across frozen varieties. I usually get the ‘raw beans‘ and soak them overnight or a minimum of 5-6 hours, till they plump up. Then you can either steam them in a pressure cooker (3-4 whistles) or cook in a covered pot for about 20-25 minutes.Black-Eyed-Pea-ChiliA lot of times, this ‘ Black Eyed Pea Chili ‘ is my easy goto dinner menu too, just combine with a bowl of rice/quinoa/couscous or even bread whatever you like. For this particular recipe, I’m sauteing and cooking the beans along with some really flavorful spices like cloves, pepper, cinnamon, bay-leaf, etc that also helps in keeping our body warm in winters. To make it more wholesome or one pot meal, I’m adding vegetables but if you’re craving some meat, feel free to add cooked ground meat of choice. It seriously tastes delicious with everything. Once the chili is ready, you can add more toppings as per choice. Since I wanted to keep it as light as possible, I’m just sprinkling some cheese and fresh chopped veggies.

Black Eyed Pea Chili

You can find more Meatless Monday recipes on my blog / Facebook / Pinterest / Instagram – Happy Eating 🙂

Yields 4

Black Eyed Pea Chili

20 minPrep Time

15 minCook Time

35 minTotal Time

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Recipe Image


1 Cup Black Eye Peas*

2 Medium Onion - thinly chopped

3 Large Tomatoes - thinly chopped

1/2 Tsp Garlic - optional

1/2 Cup Celery - thinly chopped

1/4 Cup Carrots - thinly chopped

1 Jalapeño - thinly chopped

2 Tbsp Fresh Cilantro - thinly chopped

2 Cups Any Broth or choice - you can use water too

1 Tbsp Shredded Cheese - you can skip or add more

2 Tbsp Light Oil


1 Big Bay Leaf

3-4 Cloves

3-4 Whole Black Pepper

1 Cinnamon Stick

Salt - as per taste

Chili flakes - optional


  1. Heat oil in a large pot or pan.
  2. Add all the spices and stir.
  3. Now add chopped onions and sauté for a minute.
  4. Add garlic, celery, carrot, sauté and close the lid. Let cook on low heat for 5 minutes (stir in 2 minutes).
  5. After 5 minutes, the spices and veggies would have cooked well, absorbing all the water and flavors.
  6. Add tomatoes and cook for another 3 minutes on low heat.
  7. Now add the black eye peas, broth/water and cover cook for 10 minutes (stir in 2 minutes).
  8. After 10 minutes, the veggies and peas would have cooked together giving the dish an amazing smell.
  9. Add chilies, cheese, cilantro and some chopped tomatoes. Stir evenly and transfer to individual bowls.
  10. Serve Hot.
Cuisine: American , Indian | Recipe Type: Brunch


* If using raw peas, cook as per package. (Usually cooks 1 cup peas in 2 cups water until 3 whistles in pressure cooker or about 15-20 minutes in an open pot)
If using canned peas, rinse and strain or if using frozen peas, thaw as per package directions.


16 Replies to "Meatless Monday : Black Eyed Pea Chili (Vegan and Glutenfree)"

  • comment-avatar
    Angela V November 30, 2015 (8:36 pm)
    Love the recipe, thanks for sharing :)
  • comment-avatar
    Allison Jones November 30, 2015 (11:38 pm)
    Your chili recipe sounds fabulous! I love black eyed peas but would have never thought to use them in chili. Awesome idea. LiveLifeWell, Allison Jones
    • comment-avatar
      Molly Kumar December 1, 2015 (3:45 pm)
      Hi Allison, Thanks so much for visiting and glad you liked the recipe. The chili infact feels really light because of the pea's :) Hugs, Molly
  • comment-avatar
    Sharee @ Savory Spicerack December 1, 2015 (1:52 am)
    We love blackeye peas in my culture. And I love how you made black eye peas with a twist! I am so use to cooking them with a smoked meat, so I look forward to making your recipe. Just like you, I only want something light right now because oh my gosh! my veins are full of turkey gravy and dressing right now! ugh! lol happy cooking!
    • comment-avatar
      Molly Kumar December 1, 2015 (3:39 pm)
      Hehehehe - yeh, we too went over board with turkey love this season ;) Glad you liked the recipe - Do try and let me know - Luv Molly
  • comment-avatar
    Tish December 1, 2015 (4:17 pm)
    This looks delicious. I've never tried cooking black eyes peas myself. This is a great place to start.
    • comment-avatar
      Molly Kumar December 2, 2015 (6:04 am)
      Give them a try, it's very easy - Thanks
  • comment-avatar
    Chanelle December 1, 2015 (9:09 pm)
    Black Eye Peas are the forgotten legume. Thanks for sharing. Always love trying a new Black Eye Pea recipe.
  • comment-avatar
    Gloria @ Homemade & Yummy December 1, 2015 (10:04 pm)
    LOVE black eyed peas....what a great idea making chili out of them!!
    • comment-avatar
      Molly Kumar December 2, 2015 (6:05 am)
      Seriously, they go very well in chilies - give them a try next time :)
  • comment-avatar
    KC the Kitchen Chopper December 1, 2015 (10:19 pm)
    I make chili with beans all the time, but never with black eyed peas. I'm going to try them. I love the idea of cinnamon in the mix as well. YUM!
    • comment-avatar
      Molly Kumar December 2, 2015 (6:06 am)
      That would be great KC, Cinnamon adds such a fragrant and delicate flavor to this already light chili. Goes really well :)
  • comment-avatar
    Heather December 3, 2015 (1:34 am)
    I don't know which I love more .. the cinnamon stick (yes!) or the black eyed peas. What a great use of the black eyed peas, I don't think they are used nearly enough in our everyday life and you brought them into the spotlight beautifully :)
    • comment-avatar
      Molly Kumar December 5, 2015 (12:44 am)
      Awee, thanks Heather for such a lovely comment. I love using cinnamon sticks in soups/chili, it gives them so much flavor and warmth - Hugs, Molly

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